Beer-battered fish fingers with Asian herb yoghurt

This beer batter is light and crisp, and can be used for most seafood including squid and prawns. Flavoured with lots of herbs and zingy kaffir lime, the yoghurt makes a zesty and much healthier alternative to the traditional tartare sauce. The fish fingers turn soggy rather quickly so serve them hot.

Method:1. First make the herb yoghurt. Stir the chopped coriander and mint into the yogurt. Drizzle in the lime juice to taste, and season generously with salt and black pepper. Keep refrigerated until ready to serve.2. Prepare the batter: place the flour, egg and beer in a large bowl, whisking to work out the lumps. You want a pancake-like batter, so add a spoonful more flour if necessary. Stir in a pinch each of salt and pepper. Set aside.3. Pat fish dry with kitchen paper and season lightly with salt and pepper.4. Heat oil to a depth of 3cm in a wok or fryer until shimmering. Test temperature of oil by dropping in a bit of batter. Oil is hot enough when batter sizzles and turns golden in 10 seconds.5. Coat fish fingers in batter and gently lower them into the hot oil. Cook for about 3 minutes, turning once, until golden and cooked through, then remove with a slotted spoon and drain on kitchen paper. Fry the fish in batches if necessary.8. Serve immediately with the herb yoghurt on the side for dipping.

At Spice Sutra, a North Indian restaurant, you will be spoilt for choice by the numerous styles of dishes that have been cooked to perfection by our chefs. Their exemplary cooking techniques and knowledge of the spices will ensure an unparalleled gastronomical experience for you and your loved ones. With a vast and exotic array of North Indian cuisine that will definitely tantalize your taste buds. Topped off with impeccable service and affordable prices, Spice Sutra is the ultimate destination for North Indian foodies.